Question

what is the effect of lowering of temperature on rancidity​

Answer 1

Answer:

Such hydrolytic rancidity can also get started by the reaction between water and lipids. The application of antioxidants, or storage of fatty meat (or fat) at −18°C, does not stop the process of fat going rancid. Some lipase exhibit activity even at temperatures as low as −28°C.

Answer 2

Answer:

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Explanation:

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